Tuesday, September 6, 2011

Blueberry Buttermilk Streusel Cake

Blueberries are a real treat in summer, and I think the best are the wild variety, as for most fruits. Luckily we found our spot for wild blueberries in the forest again this year. It is not the fastest or easiest fruit to pick, but it's worth the effort. People here used to do it with a big comb, but that method is not good for the blueberry shrubs as it takes off a lot of leaves, smaller branches, and unripe berries.

This cake is almost like a giant blueberry muffin, with a nice moist batter, made with buttermilk, and crunchy streusel on top. It tastes best on the day you make it, topped with freshly whipped cream. But you can store it under a cake dome for about 3 days, and it will still be good.

For the streusel, start with finely grating the marzipan. In a bowl mix together the grated marzipan, sugar, flour and butter. Use your hands to form the streusel (crumbs). Put the streusel in the fridge for about 30 minutes.

To make the cake batter use a stand mixer or a handheld mixer. Cream together the butter and sugar for a few minutes. Continue mixing and first add the vanilla extract, then the eggs, one at a time. Mix together the flour and baking powder and add to the mixture alternating with the buttermilk.

Fill the batter into the prepared pan. Put the blueberries on top and sprinkle with the streusel. Bake for about 50-60 minutes. Use a wooden stick to test if it's done. Use a knife to loosen the cake from the springform and let cool on a wire rack before you remove the pan.